Best 3 Afghani Lamb With Spinach Recipes

**Afghani Lamb with Spinach: A Culinary Journey to the Heart of Afghanistan**

Embark on a tantalizing culinary adventure with Afghani Lamb with Spinach, a dish that embodies the vibrant flavors and rich heritage of Afghanistan. This delectable dish features succulent lamb stewed in a symphony of aromatic spices, tender spinach, and a luscious tomato-based sauce. Savor the harmonious blend of flavors as the lamb melts in your mouth, complemented by the earthy notes of spinach and the tangy sweetness of tomatoes. This authentic Afghani recipe promises an unforgettable dining experience, transporting you to the bustling markets and vibrant streets of Kabul.

**Unveiling the Culinary Treasures Within:**

1. **Afghani Lamb with Spinach:** Discover the essence of Afghani cuisine with this classic dish. Tender lamb, marinated in a blend of yogurt, garlic, ginger, and aromatic spices, is braised to perfection. Spinach, with its vibrant green hue and earthy flavor, adds a delightful contrast to the rich lamb.

2. **Lamb Kofta with Spinach:** Experience the delightful combination of juicy lamb meatballs and tender spinach in this flavorful dish. Ground lamb is seasoned with a medley of herbs and spices, then grilled to create succulent kofta. The spinach, sautéed with garlic and onion, provides a vibrant accompaniment.

3. **Spinach Bolani:** Embark on a journey of flavors with this traditional Afghani flatbread. A flaky, crispy exterior encases a savory filling of spinach, onion, and aromatic spices. Enjoy this delectable bread as an appetizer, side dish, or even as a main course.

4. **Sabzi Chalaw:** Delight in the simplicity and elegance of this Afghan rice dish. Basmati rice is cooked with aromatic herbs, including dill, cilantro, and mint, resulting in a fragrant and flavorful pilaf. Served alongside succulent lamb or chicken, Sabzi Chalaw is a quintessential Afghani culinary experience.

5. **Afghan Chicken Korma:** Indulge in the richness and creaminess of this delectable chicken dish. Tender chicken is simmered in a velvety sauce made with yogurt, almonds, and a blend of aromatic spices. The result is a luscious and flavorful korma that will tantalize your taste buds.

Let's cook with our recipes!

AFGHAN LAMB WITH SPINACH

Afghan Lamb With Spinach image

Other greens may be used instead of spinach, but cooking time will have to be adjusted. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:2 3/4 lean meat, 2 vegetable, 1/4 milk, 2 1/2 fat.

Provided by zeldaz51

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb lamb, cubes
1 tablespoon all-purpose flour
2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
one 14- to 15-oz . can diced tomato
1/2 cup water
4 cups fresh spinach leaves, lightly packed
1/4 cup plain yogurt
1/2 teaspoon grated lemon rind
salt

Steps:

Preheat oven to 350 Fahrenheit.
Dust the lamb cubes with the flour.
In a 3 quart nonstick ovenproof pot, heat the oil over medium-high heat. Add the lamb and cook until well-browned on all sides, about 5 minutes. This is best done in batches, as if the pieces of meat touch they will not brown properly. Remove meat from pot and set aside.
Add the onion and garlic to the pot and cook, stirring, until slightly softened, about 2 minutes.
Stir in the spices (turmeric through pepper), then stir in the tomatoes and water and bring to a boil. Return the lamb to the pot. Cover and place in the oven for 1 1/2 to 2 hours or until the lamb is soft.
Remove the pot from the oven and stir in the spinach until it is wilted. Stir in the yogurt, lemon zest, and slat.

Nutrition Facts : Calories 234, Fat 14.3, SaturatedFat 5.4, Cholesterol 62, Sodium 78.9, Carbohydrate 8.2, Fiber 1.7, Sugar 2.6, Protein 18.1

SABZI (SPINACH AND LAMB STEW)

Sabzi (Spinach and Lamb Stew) image

Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." The rich green hue of this dish symbolizes the arrival of spring and new life. In the book, Ms. Ayubi uses a pressure cooker for the lamb - you can as well - but the stovetop version below doesn't take very long. Either way, the lamb becomes tender in an intensely flavorful broth of onion, garlic and chile. It then simmers in cooked spinach, fragrant with fried cilantro and garlic chives. This soul-affirming sabzi, along with its traditional accompaniment of challaw, a spiced Afghan rice dish, is a welcome way to celebrate the reawakening of nature.

Provided by Naz Deravian

Categories dinner, soups and stews, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup sunflower or grapeseed oil
1 large yellow onion, finely chopped
2 large garlic cloves, finely chopped
1 fresh, long red chile (such as Holland), thinly sliced
2 1/4 pounds boneless lamb stew meat (preferably shoulder or leg), cut into 2-inch chunks
Salt
1 large bunch cilantro, leaves and tender stems finely chopped (1 1/2 cups)
1 bunch garlic chives or scallions, green parts only, finely chopped (1/2 cup)
2 1/4 pounds spinach (about 4 bunches), stems removed, finely chopped (see Tip)
Challaw, for serving

Steps:

In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.

THERMOMIX AFGHANI LAMB AND SPINACH CURRY

Thermomix Afghani Lamb and Spinach Curry image

Delicious! This recipe is specifically for the Thernomox. But it could be easily adapted for use without. I couldn't find Spinach or Kale in my local shop, so I used lettuce - worked great! I served this dish over rice with plain yogurt on the side

Provided by Ex-Pat Mama

Categories Stew

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

zest of one lemon
1 1/2 tablespoons vegetable oil
1 kg lamb shoulder, diced into 3 cm pieces
4 garlic cloves
1 onion, large, peeled and quartered
2 teaspoons turmeric
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper (or to taste)
400 g tomatoes
500 g vegetable stock
350 g spinach (or kale or lettuce)
45 g slivered almonds (toasted)

Steps:

Place the lemon zest in TM bowl and grate 20 seconds/speed 9. Set aside.
Place garlic in TM bowl. Chop 10 seconds/speed 9. Reduce to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
Heat oil 1 minute 30 seconds/Varoma/speed 1. Add lamb. Cook 3 minutes/Varoma/Reverse/Speed 1. Set aside.
Return garlic and onion mixture to bowl along with spices and cook 3 minutes/100 degrees/Speed 1 1/2.
Add lamb, canned tomatoes (undrained) and stock. Cook 60 minutes/100 degrees/Reverse/Speed 1 1/2 without the measuring cup. If there is a lot of spattering, place the basket on top - this allows the steam to escape, the sauce to thicken and reduces spatter.
About 10 minutes before the end add the lemon rind.
Cut the greens into bite sized pieces and place in a large serving bowl. Pour the lamb curry over all. Stir until the greens have wilted. Serve over rice with almonds sprinkled over the top.

Nutrition Facts : Calories 554.3, Fat 43.5, SaturatedFat 16.4, Cholesterol 120.2, Sodium 152.8, Carbohydrate 9.5, Fiber 3.7, Sugar 3.2, Protein 31.9

Tips:

Use high-quality lamb: Look for lamb that is well-marbled and has a bright red color. This will ensure that the meat is tender and flavorful.
Marinate the lamb: Marinating the lamb in a mixture of yogurt, garlic, ginger, and spices will help to tenderize the meat and infuse it with flavor.
Cook the lamb slowly: Lamb is a tough meat, so it needs to be cooked slowly over low heat. This will help to break down the connective tissue and make the meat tender.
Use fresh spinach: Fresh spinach is essential for this dish. Avoid using frozen spinach, as it will not have the same flavor or texture.
Add the spinach at the end of cooking: Adding the spinach at the end of cooking will prevent it from becoming overcooked and wilted.
Serve the lamb with rice or naan: Serve the lamb with rice or naan so that people can soak up the delicious sauce.

Conclusion:

Afghani Lamb with Spinach is a delicious and flavorful dish that is perfect for a special occasion. The lamb is tender and juicy, the spinach is fresh and flavorful, and the sauce is rich and creamy. This dish is sure to impress your guests.